We instruct our trainees in a broad range of efficient kitchen practices and fundamentals including:
- identification of food and ingredients
- use of kitchen implements and equipment
- knife skills
- preparation techniques
- safe food handling (as part of the National Restaurant Association’s ServSafe Program)
- cleaning and sanitation
By conducting catering events, our students also gain experience with serving and meal presentation. Teamwork is also an important component of the training; participants learn how to work together, divide tasks among themselves, manage conflicts, and behave professionally. Additionally, we provide training on: basic financial skills, resume writing, and interview techniques.
A typical day of training
While few days are exactly the same in this active, constantly changing environment, the majority of the training time consists of hands-on experience in the kitchen preparing meals for the registered agencies of the Food Bank. This course provides at least 500-600 meals per day for the Boys & Girls Clubs of the surrounding areas, and produces meals in bulk to be frozen for use by our other registered agencies.